Evaluation of the antioxidant status and design of the diet for sports nutrition

The article considers the possibility of developing a diet that provides an athlete with an adequate level of biologically active substances with an antioxidant effect. The losses of the total content of antioxidants in the composition of food products of plant origin during heat treatment in a steam convection apparatus were determined and amounted to 16.9 in heat-treated beets; 14.8% in cabbage; 34.6% in potatoes and carrots; 20.5% in onion; 22.7% in root celery; 23.5% in tomato paste; 48.5% in oatmeal; 29.9% in buckwheat. The calculation of the total antioxidant content in culinary products from vegetables and cereals showed that serving a traditional dish can provide from 1.5% to 5.7% of the recommended daily requirements (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries made it possible to obtain products with a functionally significant content of antioxidants. A daily diet for athletes of cyclic sports in the recovery stage of training with a calorie content of 4000 kcal was developed. The diet provides 145% of the adequate intake of antioxidants for a healthy adult. The results obtained confirm the position of many sports nutritionists that a well-balanced diet, proper selection of food products, and innovative methods of heat treatment can provide an athlete with an adequate amount of antioxidants

The use of orange peel in the technology of drinks fermentation

Nutrition is one of the most important factors determining human health. Enrichment of food products with minerals, antioxidant compounds, and vitamins are relevant today. In this work, dry orange peel was used to enrich a fermented drink based on kvass wort with phenolic compounds and vitamin C. The following indicators were determined: the content of vitamin C, the amount of phenolic compounds and anthocyanins, the antioxidant activity of orange peel dried to a moisture content of 18%. The drink fermentation lasted 12 hours at 30 °C. Secondary fermentation was carried out for 48 hours. At this stage, orange peel was added in the amount of 10 g/l. During the experiment, the concentration of dry matter content, the acidity of the medium, and the content of ethyl alcohol were measured. Organoleptic indicators were determined during the tasting of the finished product. In the finished drink, the content of ethyl alcohol was 0.98%. It was found that the finished drink with peel contains 4 times more phenolic compounds and 1.5 times more vitamin C

Metabiotics in molecular nutrition: history and practice

The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies

Comparative study of micronutrient content in soft rice beverages based on green and black tea

Soft beverages based on rice (“rice milk”) are hypoallergenic, increase immunity, supply the body with energy, and normalize the nervous system. Earlier, we developed soft rice beverage recipes based on boiled rice filtrate, green (black) tea water concentrate, stevia extract as a natural sweetener. Physico-chemical analysis of the content of micronutrients in soft rice-tea beverages was carried out. Comparative analysis of content of vitamins E (alpha-tocopherol) and C (ascorbic acid) showed that vitamins are presented in both types of beverages during production, but in different amounts. The rice beverage combined with green tea concentrate contains 1.33 times more potassium ions and 1.13 times less magnesium ions than the beverage based on black tea. The rice beverage combined with black tea contains 3.81 times more sodium ions compared to the beverage based on green tea. There were no significant differences in the number of magnesium ions. Both samples contained traces of manganese and iron ions. The produced soft rice-tea beverages with stevia extract could be recommended as a functional food